Seasoned Couscous Food

SEASONED COUSCOUS

Steps:

• In a large saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat; stir in couscous. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.

COUSCOUS WITH MOROCCAN SPICES

Steps:

• Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
• Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
• Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
• Simmer the sauce for 10 minutes.
• Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
• If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
• To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
• Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
• Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
• (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).

SEASONED COUSCOUS

Steps:

• In a sauce pan, combine first 8 ingredients; bring to a boil.
• Remove from heat; stir in couscous.
• Cover and let stand for 5 minues or until the liquid is absorbed. Fluff with fork.

GOLDEN SEASONED COUSCOUS

Steps:

• Bring the broth to a boil; cover with a lid to keep hot; set aside.
• In a large skillet melt the butter with oil over medium-high heat.
• Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
• Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
• Add in couscous and stir until coated with the onion mixture.
• Mix in the hot broth and currants; cover with a lid.
• Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
• Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.